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Spaghetti squash gratin with tomato sauce https://www.metro.ca/userfiles/image/recipes/Gratin-courge-spaghetti-sauce-tomate-4771.jpg PT10M PT30M PT40M
Cut the spaghetti squash in half lengthwise. Remove the seeds and strings. Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes. When cooked, remove the flesh with a fork. In a bowl, place the cooked flesh and keep the squash shell. In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash. Put the flesh back into the shell and cover with tomato sauce. Tomato sauce In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes. Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes. Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes. Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend. Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
4
0.500 spaghetti squash 1 tsp. (15 mL) butter 1 tsp. (15 mL) olive oil 2 tsp. (30 mL) chopped shallot 1 garlic clove,chopped 1 fresh tarragon sprig, chopped tomato sauce 2 tsp. (30 mL) olive oil 0.500 onion, chopped 960 ml tomatoes 2 garlic cloves, chopped 2 tsp. (10 mL) oregano 2 dried basil 2 tsp. (10 mL) sugar 1 tsp. (15 mL) cornstarch 3 tsp. (45 mL) water sufficient quantity, grated Parmesan
Spaghetti squash gratin with tomato sauce

Spaghetti squash gratin with tomato sauce

Rate this recipe
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  • Gluten-free
4
Spaghetti squash gratin with tomato sauce
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    spaghetti squash
  • 1 tsp.
    (15 mL)
    butter
  • 1 tsp.
    (15 mL)
    olive oil
  • 2 tsp.
    (30 mL)
    chopped shallot
  • 1
    garlic clove,chopped
  • 1
    fresh tarragon sprig, chopped

  • tomato sauce
  • 2 tsp.
    (30 mL)
    olive oil
  • 0.500
    onion, chopped
  • 960 ml
    tomatoes
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  • 2
    garlic cloves, chopped
  • 2 tsp.
    (10 mL)
    oregano
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    SELECTED SIZES SELECTED VARIETIES

  • 2
    dried basil
  • 2 tsp.
    (10 mL)
    sugar
  • 1 tsp.
    (15 mL)
    cornstarch
  • 3 tsp.
    (45 mL)
    water

  • sufficient quantity, grated Parmesan
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Imprimer ma sélection

Preparation

Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.

Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.

When cooked, remove the flesh with a fork.

In a bowl, place the cooked flesh and keep the squash shell.

In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.

Put the flesh back into the shell and cover with tomato sauce.

Tomato sauce

In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.

Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.

Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.

Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.

Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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